A new dish for the Deli Truck Supper club – that you can make at home.

More and more people have been enjoying our supper club menus during the Covid crisis so we will be carrying on with our innovative and super tasty delivered menus long after the pandemic has been controlled. So here is a new menu item that we have built after discussion with a quite a few of our supper club members. This is one of the tastiest meals we have cooked – jam packed with flavour and old favourites like char grilled polenta and oven grilled baby tomatoes.

This is how you can make our Mini Porchetta yourself at home – A pork chuck steak, flattened and stuffed with herbs, sun-dried tomatoes, parmesan, roasted pine nuts and garlic- then rolled and wrapped in bacon rashers. Fried to crisp the bacon then covered and slow cooked for two and a half hours at 150 C.

Porchetta, Deli Truck, Street food,
The ingredients that is rolled into the flattened pork steak. Add a pinch of Salt and pepper onto the meat
These chuck steaks are from the shoulder part of the pig. This is the same pork cut that we use for our renowned Pulled Pork. This is a super tasty cut but is a little tough – the best way to make it unctuous, creamy and tender is to cook slowly for two and a half hours at 150 degrees – and it stays moist.
The flattened pork chop with stuffing, ready to be rolled.
The final result before frying and then oven braising. We fry these finished porchetta’s to crisp up the bacon then oven cook for a couple of hours.

When it comes to cooking your Porchetta, fry the outside first to crisp up the bacon, then place in a baking tray sitting on a trivet of sliced onions and fresh thyme with a drop of water and cover with foil and slowly cook for two and a half hours at 150 C.

While the pork is cooking, make your polenta – I would always advise that you use the real thing, not instant polenta – the flavour and texture is markedly superior. The brand I have shown below will take 40 minutes to cook and you do need to stir it quite a bit. But if the temperature is low enough (just a light bubble every 30 seconds or so) you can stir it even 5 minutes or so, so it doesn’t stick the the bottom of the pan. When the polenta is very stiff and cooked add a good cup or two of parmesan and half a block of butter, with loads of fresh cracked black pepper and taste for salt, pour into a flat tray so the polenta is about 3 centimetres thick. Cool and then refrigerate.

For the tomato garnish put a couple of bunches of mini tomatoes onto a baking tray, drizzle with olive oil and pop in a hot oven (220c) for about 20 minutes, until the skins have split and the tomatoes have softened.

When it’s time to plate up, slice the polenta in to 2 x 3 inch pieces and either pop under a grill, pan fry or even shallow fry if you want to make it super crispy. Place tomatoes on top and sprinkle with balsamic and olive oil.

If you want to go the extra mile, then you could skim the fat off the liquid that will be in the bottom of the container the pork was cooked in – put the skimmed liquid in a small saucepan and reduce a little. You can then thicken with a roux or a teaspoon of gravy booster and serve on the side.

This dish has had a spectacular introduction to our clients who have all (without exception) gone just a little crazy over the robust and unctuous flavour of this dish.. Hope you cook it or try it next time I offer as a menu item from our supper club. If you want to go on our supper club list drop me a line on 01959 561737.

Deli Truck Paella service – “the most generous fully loaded Paella in the UK.”

Not my words but a quote from a one of our corporate clients. The client had ordered 3 different Paellas, to feed around 100 people, for the launch of a massive new car dealership to the West of London. The organiser couldn’t believe how much seafood we used and the quality of the finished Paella.

Not surprising as we make all our own stocks and use only free range chicken and sustainable seafood. If you would like our Paella service for your next event – call Dennis on 0771218 4779 for a full quote.

Our 80 cm paella pans can feed up to 35 people per pan – We can cook seafood and chicken, chicken and vegetarian.

New Burger Sensation from the Deli Truck

The latest Deli Truck Burger – “Three Beefs with Balsamic Cranberry fried onions” After extensive testing (any excuse) this has turned out to be one of our favourites.. A burger of enormous flavour and with just the right balance of sweet and sour..

First the meat.. 1 thirds each of Brisket, Chuck and Short Rib with just a touch of super white beef fat – moulded into an 8oz puck of beefiness. Then we made a Balsamic (sour) Cranberry (sweet) fried onion compote – and for the final act – A toasted Ciabatta bun loaded with mature Cheddar, beef tomato, organic dry aged Bacon and our home made BBQ sauce. #burgers #streetfood Inspired by the Gourmet burgers at the Basin Burger House, in Midland, Texas – This burger is on our party and reception list for 2021 and beyond. #weddings

Deli Truck Paella test run

Practice run on ingredients for next Friday’s Paella Evening. We are using the Rolls Royce of Paella Rice – “Bomba” Bomba rice is twice as expense as any other Paella rice, but it does have amazing qualities – it can absorb up to three times it’s own weight in stock. Most rices absorb about 2 times.. We also used grade “A” Spanish Saffron in this test dish with free range chicken and organic pork loin. The taste is amazing – better than I though. Next Friday we will scale this dish up to our 80cm Paella pan – which is a maximum of 35 very generous main courses so you’ll have to book early.

Fresh Burger Buns for takeout feast

Started making the buns for tomorrows “Monster Burger” evening in Limpsfield. This is a milk and butter bun – which has the strength to hold our freshly minced 1/2 pound piece of ground beef (Skirt, Brisket, Chuck) – along with the cheddar cheese and bacon.

We spent two years trying to find a commercial burger bun that didn’t fall apart under the dual assault of moisture and heat. In the end we had to make our own. By adding full cream milk and butter to the recipe, the bun is crispier and stronger.

Grilled octopus from start to finish

Prepping for a seafood starter for BBQ lunch tomorrow. Can’t wait for char grilled squid, octopus and green prawn salad. I braised a whole raw octopus in a stock of onion, carrot, bay leaf, Lemons and salt. It goes into the pot looking like an alien and comes out 1 and a half hours later blushing and tender – and ready to go into a bath of olive oil, garlic and fresh chilli, which it soaks up to stay tender and moist. Tomorrow for lunch it will hit a super-hot char grill for intense flavour.

Fresh picked Wild Garlic for Pesto

Always a great time of the year in the countryside as the fields erupt with wild garlic leaves. You can pick in most places during your daily exercise. Makes an amazing pesto and I mean amazing – a much stronger garlicky flavour mixed with pecorino, pine nuts and olive oil. You just blend the leaves with all of the above. We used it to dress Salmon last night…. A revelation.

Wild Garlic Pesto being made
Wild Salmon with Wild Garlic Pesto.